Monday, September 24, 2007

Banana Pudding

Don't kid yourself by using a mix or Cool Whip; this is the real thing.
  • 3/4 cup sugar
  • 3 tablespoons flour
  • dash salt
  • 4 eggs
  • 2 cups milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon corn starch
  • 1 box vanilla wafers
  • 5-6 ripe bananas
Separate 2 eggs; reserve whites for meringue. Mix together 1/2 cup sugar, flour, salt, 2 whole eggs and 2 egg yolks in top of double boiler. Add milk and stir continuously over boiling water until thick and boiling for a minute or so. Remove from heat and add vanilla. Place a small amount of custard at the bottom of a 1 1/2 quart casserole dish. Add a layer of vanilla wafers, then a layer of sliced bananas. Pour 1/3 of the remaining custard on top. Repeat layers twice more, ending with custard. Beat egg whites until foamy; add cream of tartar and corn starch, then gradually add sugar until soft peaks form. Spoon over pudding, seal edges. Bake at 425 until meringue is lightly browned, about 5 minutes. Serve warm or cold.

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